The Best Frittata Ever Food

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

Steps:

• Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
• Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
• In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
• Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

THE BEST FRITTATA EVER

Steps:

• Dice onion and peppers (with jalapenos, you can adjust the heat by removing some seeds).
• Prepare egg mixture by whipping eggs, coconut milk, salt and pepper to taste in a bowl.
• Sautee peppers and onions in butter in a nonstick 8-inch egg pan over medium heat to desired level of cooking. Always salt your veggies to taste during cooking.
• When onions and peppers reach desired level of cooking, add ground beef and cook until brown.
• When ground beef is browned, make sure nothing is stuck to the pan and turn the heat to high. Immediately pour egg mixture over the top of the onions, peppers, and beef. Immediately begin swirling contents of pan vigorously in a circular motion until contents become congealed and are moving together as one freely in the pan. Turn heat down to medium and cook until AT LEAST everything in the pan seems like it is solid enough to "flip. Continue moving contents in the pan in a circular motion every 10-20 seconds to make sure it doesn't stick. I usually cook for about ten minutes on the first side. That amount of time will create a nice, brown "crust" and makes the fritatta more solid and easier to flip. Flip the eggs, immediately turning heat back up to high and swirl vigorously until moving freely as you already did for the other side. Also repeat the medium heat cooking, but this time can be less as the mixture is pretty thoroughly cooked through by this point. Feel free to substitute different veggies or protiens, but this combo is the best imho. Enjoy!